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Maqlouba Levantine layered rice pot

Maqlouba: Levantine layered rice pot

deliciously upside down!
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 4 People


  • Pot with 3 L capacity


For the chicken & broth

  • 600 g Chicken thighs
  • 2 tbsp Olive oil for frying
  • 1,5 Liter Water
  • 1 Cinnamon stick
  • 1 Onion
  • 2 Bay leaves
  • 3 Cloves
  • 1 Star Anise
  • 3 Grains Allspice
  • 1 Pod Cardamom

For the vegetables

  • 1 Aubergine (approx. 250 g)
  • 1/2 Cauliflower (about 500 g)
  • 1 beef tomato
  • 1/2 Liter Frying oil

For the rice mixture

  • 300 g Basmati rice
  • 600 ml Chicken broth (you make it yourself in the recipe)
  • 2 tsp Turmeric
  • 1/2 Cloves ground
  • 1,5 tsp Cardamom ground
  • 2 tsp Salt
  • 1 tsp Cinnamon ground
  • 1 tsp Coriander seeds ground
  • 1 tsp Allspice ground


  • 500 g Yoghurt


Chicken & Broth

  • Wash the chicken and pat dry. Halve onion with skin.
  • Heat olive oil in a large pot and fry the chicken thighs & onion halves for about 5 minutes on both sides.
  • Add 1.5 litres of water to the chicken, add the spices and simmer for about 30 minutes with the lid closed, then save 600 ml of the broth.

Prepare vegetables

  • Separate the cauliflower into small florets. Cut aubergine into finger-thick slices.
  • Lay out aubergine slices on kitchen paper, salt them on both sides and leave them for 5 minutes. Then dab the water off the cut surfaces.
  • Heat the frying oil in a pot or deep fryer to approx. 180 °C and fry the cauliflower and aubergine for approx. 5 minutes until golden brown. Drain both afterwards on kitchen paper and salt lightly.


  • Wash the basmati rice until the water is clear. To do this, place the rice in a bowl and cover with plenty of water, then drain the milky water. Repeat until the water is clear. Then pour off the water completely.
  • Mix the wet rice properly with the spices.

Layering Maqlouba

  • Cut the beef tomato into slices and cover the bottom of the pot with them.
  • Now layer the deep-fried vegetables, the chicken and the rice one after the other in the pot and add 600 ml of the homemade chicken stock and let it boil up for about 3 minutes.
  • Put the lid on the pot and reduce the heat to the lowest level. Let Maqlube cook for about 35 - 40 minutes with the lid closed.
  • Let the finished maqlouba sit for about 10 minutes with the lid open and the stove turned off, then place a serving dish on the pot and quickly but carefully turn the pot with the serving dish upside down.
  • Lift the pot carefully and serve the maqlouba on the serving dish. Serve with fresh yoghurt.
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